These olive oil brownies have a generous sprinkling of sea salt on top. The olive oil gives the brownies a fudgy, truffle-like texture.
Olive oil is one of those of those under-appreciated baking ingredients. Though it’s one of my favorite things to reach for with cooking, it lends a lovely dimension and texture to baked goods as well, like the extra virgin olive oil chocolate chip cookies or these peach and basil olive oil cake. These olive oil brownies get a fantastic flavor from the peppery and fruity extra virgin olive that I use, as well as a rich fudgy, almost truffle-like texture that you can’t quite get with butter. Though I adore my easy fudge brownies and have a nostalgic soft spot for my one bowl cakey brownies, these salted olive oil brownies are quickly becoming a favorite in our household as well!
How to make these brownies
These brownies are easy to make. Just melt chopped chocolate in a microwave. Then whisk in fresh brewed coffee and cocoa powder. Beat in salt, baking powder and vanilla, then two eggs.
Mix in brown sugar and white sugar, then fold in flour and chocolate chips. Pour into a pan and sprinkle with some flaky Maldon sea salt on top. Bake and then let cool before cutting and serving.
What type of cocoa to use
These brownies use Dutch-processed cocoa, which is an alkalinized cocoa that is darker in color and slightly nore mellow in flavor. I find the milder Dutch-processed cocoa goes really well with the extra virgin olive oil. But if you want to use regular cocoa powder, you can just substitute the same amount of cocoa in the recipe. Just omit the baking powder and use 1/4 teaspoon baking soda instead.
What type of chocolate to use
These brownies use chopped chocolate, cocoa powder, and chocolate chips in the recipe. I recommend using a darker chocolate for the chopped chocolate, something closer to a 72% chocolate, as there is plenty of sugar in the batter. But if all you have is a sweeter dark chocolate, like a 54% or so, that will still work. You can use any sort of chocolate chip in the brownie but I opt for a semi-sweet chip as that’s the most common one you can find at grocery store.
What type of salt to use
The top of these brownies have Maldon sea salt on them. You can buy Maldon sea salt at upscale grocery stores or online, but a coarse sea salt will work. I would avoid regular iodized table salt, as it is too fine and tends to have a slightly metallic taste.
What type of olive oil to use
Extra virgin olive oil is the best choice for these brownies, one that is freshly pressed, with a peppery finish. The chocolate and sugar in the batter will dull the olive oil flavor a lot, so don’t worry if it the olive oil you are using is on the assertive flavor!
Why is there coffee in these brownies and how to substitute
Coffee boosts the favor of chocolate in the brownies. And hot brewed coffee has the added bonus of helping to dissolve the cocoa powder. This process, called “blooming” the cocoa, helps disperse and melt the cocoa butter fat in the powder, also heightening the chocolate flavor. Keep in mind the coffee flavor isn’t super pronounced in the final brownie. But if you avoiding caffeine, or coffee completely, you can use decaffeinated coffee or just plain hot water in place of the coffee.
How to store these brownies
These brownies store well. Just store them in an airtight container for up to 3 to 4 days on the counter. Or place them on a baking sheet in the freezer, until they are frozen solid, then store then in a Ziploc resealable freezer bag for up to 2 months.
If you like these olive oil brownies, check out these other brownies and brownie-like recipes:
Olive Oil Brownies with Sea Salt
These brownies use both chopped chocolate and cocoa powder to give a super rich and intense chocolate flavor. The use of the olive oil gives the brownie a denser fudgy texture, almost like truffles. Be sure to use a freshly pressed extra virgin olive oil with a peppery finish to give the brownies a subtle depth and dimension.
Ingredients
- 6 ounces chopped bittersweet chocolate (preferrable 72% cacao or above) 170 g
- 1/2 cup fresh brewed coffee 115 g (see note above)
- 1/2 cup Dutch-process cocoa powder 50 g (see note above)
- 3/4 cup extra virgin olive oil 150 g
- 1 tablespoon vanilla extract
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 2 large eggs
- 1 cup packed dark brown sugar 220 g
- 1 cup white sugar 200 g
- 2 cups all-purpose flour 280 g
- 1 cup chocolate chips 175 g
- 1 teaspoon Maldon flaky salt see note above
Instructions
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Preheat the oven to 350°F. Lightly spray or coat a 9 x 13 x 2-inch metal baking pan with cooking oil then line with parchment paper, making sure 1-inch of parchment paper is hanging over the edge of the pan.
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Place the chopped chocolate in a medium-sized microwave safe bowl and melt in the microwave, using 30 second cooking time intervals. Stir between each interval until the chocolate is completely melted. Set aside to cool.
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Place the coffee and cocoa powder in a large bowl and stir with a whisk until the cocoa is dissolved. Add the olive oil and melted chocolate. Stir with the whisk until incorporated. Mix in the salt, baking powder, and vanilla with the whisk.
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Beat in the eggs. Add the brown sugar and white sugar, mixing into the batter.
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Using a large rubber or silicon spatula fold and mix in the flour. Repeat with the chocolate chips.
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Pour the batter into the prepared baking pan, spreading out evenly. Sprinkle the top with the Maldon flaky salt and the bake 25 to 30 minutes, or until a toothpick comes out clean in the center.Let cool in the pan on a wire rack, then remove the entire brownie by using the parchment paper edges. Move to a cutting board and cut into 24 pieces.
Nutrition
Calories: 287kcal | Carbohydrates: 36.8g | Protein: 4.2g | Fat: 13.6g | Saturated Fat: 7.3g | Cholesterol: 37mg | Sodium: 63mg | Potassium: 388mg | Fiber: 2.1g | Sugar: 25.3g | Calcium: 149mg | Iron: 2mg
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